Roasted Pepper Pesto Cheesecake

Roasted Pepper Pesto Cheesecake Recipe
There will be some extra pesto left after making the cheesecakes. Toss it with pasta for a quick-and-easy supper.

Yield:

2 cheesecakes, 24 servings (serving size: 1 wedge cheesecake and 1 baguette slice).Note 1:

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 24 %
Fat 3.3 g
Satfat 1.6 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 7.4 g
Carbohydrate 15.8 g
Fiber 0.8 g
Cholesterol 19 mg
Iron 0.8 mg
Sodium 256 mg
Calcium 81 mg

Ingredients

Cooking spray
2 tablespoons dry breadcrumbs
1 (15-ounce) carton fat-free ricotta cheese
1 (8-ounce) block light cream cheese, softened
1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
1/8 teaspoon salt
Dash of ground red pepper
1 egg
1 teaspoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
24 (3/4-ounce) slices diagonally cut French bread baguette
24 roasted red bell pepper strips (optional)

Preparation

Preheat oven to 325°.

Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.

Place ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.

Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325° for 45 minutes or until almost set.

Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325° for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

Note:

September 1996
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